Ginger snap cookies are a surprise ingredient in this classic savoury dish.
Directions for: Sweet and Sour Beef Stew
Ingredients
2 lb(s) beef, stewing, cubes
4 tsp oil, vegetable
2 onion, chopped
2 cup beef, stock
2 cup water
cup vinegar, cider
cup sugar, brown, packed
2 leaf, bay
tsp salt
tsp pepper
1 pinch allspice, ground
1 pinch cloves, ground
4 carrot, thickly, sliced
cup cookie, gingersnap, crushed
cup raisins
Directions
1. Cut stewing cubes into 1-inch (2.5 cm) pieces.
2. in Dutch oven, heat half of the oil over high heat; brown beef in batches, adding remaining oil as needed.
3. Transfer to plate and set aside.
4. Pour off any fat from pan.
5. Reduce heat to medium-low; cook onions, stirring occasionally, for 5 minutes or until softened.
6. Return beef to pan; add stock, vinegar, sugar, bay leaves, salt, pepper, allspice and cloves.
7. Bring to boil; reduce heat, cover and simmer for 1 hour.
8. Add carrots; simmer, covered for about 20 minutes or until tender.
9. Add gingersnaps and raisins; simmer for 5 minutes or until thickened.
10. Discard bay leaves.
11. (Make ahead: Let cool slightly; transfer to shallow airtight container. Finish cooling, uncovered, in refrigerator. Cover and refrigerate for up to 2 days or freeze for up to1 month.)
See more: Fall, Beef, Dinner, Main, Saute, North American, Winter, Vegetables, Slow Cook